Author Tom Mueller shares,"It has been a fascinating six months since Extra Virginity was published last December. During this time I’ve traveled almost constantly on four continents, and seen olive oil ferment everywhere. Awareness is growing: more and more consumers understand that fine olive oil is among the healthiest and best-tasting foods on the planet, and that it’s fresh-squeezed fruit juice – a seasonal, perishable product. They’re also starting to realize that they’re being systematically cheated: that most “extra virgin” olive oil is actually an inferior substance without the taste and health benefits of the real thing. That sometimes their “olive oil” isn’t made from olives at all"...read more